Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS-Reference-Cited by-同舟云学术

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Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Published:2017-04 Issue: Volume:221 Page:58-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ali Abdelmoneim H.,Zou Xiaoqiang,Lu Jian,Abed Sherif M.,Yao Yunping,Tao Guanjun,Jin Qingzhe,Wang Xingguo

Funder

National Natural Science Foundation of P.R. China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Composition and structure of hen egg yolk;Anton,2007

2. Rapid and simple extraction of lipids from blood plasma and urine for liquid chromatography-tandem mass spectrometry;Bang;Journal of Chromatography A,2014

3. Egg phospholipids and cardiovascular health;Blesso;Nutrients,2015

4. Determination of phospholipid molecular species in pork meat by high performance liquid chromatography–tandem mass spectrometry and evaporative light scattering detection;Boselli;Meat Science,2008

5. High-performance liquid chromatographic determination of the lecithin/sphingomyelin ratio in amniotic fluid;Briand;Journal of Chromatography B: Biomedical Sciences and Applications,1981

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